Double packaging to extend bread shelf life

A French inventor has developed a novel packaging method that can make the bread's fresh taste more durable while reducing mold and reducing production costs.

The double-packaging system designed by Joel Gourlain creates a layer of modified gas around the bread to keep it in optimum air pressure and protect the product during the entire transportation and sales process.

The inventor has applied for a patent for this process in the United Kingdom and France respectively. He told bakerandsnacks.com that the shelf life can be extended by two to three weeks, which of course is influenced by the type of bread and the temperature it stores.

The individual bread is packaged in a biodegradable microperforated film and placed in a larger bag filled with a modified gas mixture.

The bakeries needed an automatic packaging machine and inflatable equipment to run a double-layer packaging system that could be used to wrap French b read, Croissant or Panini.
The gas does not come into contact with the bread and therefore it does not affect the taste of the bread, but it can stabilize the humidity and prevent moisture from destroying the quality of the bread.

Gas, such as ethylene, carbon dioxide and moisture, is blocked outside the bread product. Because moisture is controlled, it is not necessary to use too much additives, such as E282 calcium propionate and E300 ascorbic acid, in the formulation of preservatives.

According to Gourlain, the invention will mean a reduction in the cost of the entire baking process because it can reduce waste by eliminating mildew and extending the shelf life.

Gourlain added: "Despite the fact that double-packed bags appear to be more costly, in the end you will find that you save a lot of money by reducing the amount of raw materials and reducing the preparation time."

After experimenting in Europe, Gourlain hopes to bring the package to market early next year.
According to Gourlain, 10% of the 250 tons of second-baked bread produced in Europe in 2002 could only be disposed of.

He further predicted that the total output of second-baked bread in 2006 will reach 3.7 million tons.


Reprinted from: Packaging Expo

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